Pat the rabbit pieces dry, salt well and set aside for 15 minutes or so. Set a Dutch oven or other heavy, lidded pot over medium-high heat. Brown the rabbit pieces well on all sides. Remove the rabbit pieces once they’re browned. In the same pan add pancetta, chopped veggies and mushrooms. Cook over medium heat for about 4-5 minutes. Sprinkle with cornstarch and stir well. Return the rabbit to the pot and add the wine.  Cover and cook gently until the rabbit is tender, about 90-120 minutes. Add the heavy cream, garlic and thyme; season to taste with salt and pepper. Bring to a boil and remove from the heat. Your delicious rabbit stew is ready to be served.

Preheat oven to 400 F. Drizzle beets and garlic with olive oil and wrap in foil. Roast until tender; for the garlic it's about 30 minutes and for the beets - 1 hour. Let cool slightly. Peel beets and cut into cubes, squeeze garlic from the skin. In a medium sauce pan combine beets, garlic pure, thyme leaves and vegetable broth, bring to a boil. Reduce the heat and let simmer for 5 minutes. Let cool slightly. Puree soup in a blender until smooth. Return the soup to a pan and reheat after blending. Stir in cream, season to taste with salt and pepper.